Perforated sponge cake slices with egg-yolk and cream fillings – an impressive dessert for festive moments

Name: Perforated sponge cake slices with egg-yolk and cream fillings – an impressive dessert for festive moments
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 4 eggs; 150 g granulated sugar; 8 g vanilla sugar; 200 ml milk; 200 ml sesame oil (or another neutral oil); 250 g plain flour; 12 g baking powder; a little butter to grease the pan; 800 ml milk; 1 egg yolk; 5 tablespoons cornstarch; 5 tablespoons sugar; 8 g vanilla sugar; 40 g white chocolate; 20 g butter; 400 ml sweetened whipping cream; 2 tablespoons mascarpone; crushed trimmed sponge scraps; zest of 1 lemon (finely grated); powdered sugar

i-Recipe.comRecipesPerforated sponge cake slices with egg-yolk and cream fillings – an impressive dessert for festive moments

(0)

Easy to prepare
12 portions
45 minutes

Jan, 21. 12. 2025

Print recipe

Discover how to turn a simple sponge into a visually striking and flavor-rich dessert. Perforated sponge slices combine a delicate sponge batter, delicious egg-yolk cream and a fluffy cream layer, complemented by refreshing lemon zest. A great choice for family celebrations and festive feasts.

For 12 portions

Ingredients

For the sponge:

4 eggs
150 g granulated sugar
8 g vanilla sugar
200 ml milk
200 ml sesame oil (or another neutral oil)
250 g plain flour
12 g baking powder
a little butter to grease the pan

For the egg-yolk cream:

800 ml milk
1 egg yolk
5 tablespoons cornstarch
5 tablespoons sugar
8 g vanilla sugar
40 g white chocolate
20 g butter

For the cream filling:

400 ml sweetened whipping cream
2 tablespoons mascarpone

For decoration:

crushed trimmed sponge scraps
zest of 1 lemon (finely grated)
powdered sugar

Preparation procedure

Preparation of the sponge In a bowl, whisk the eggs with both sugars until pale and frothy. Gradually pour in the milk and oil. Sift the flour with the baking powder and gently fold into the mixture. Pour the batter into a greased and floured pan (e.g., 20×30 cm) and bake in a preheated oven at 200 °C for 30 minutes. Let cool.
Creating the holes Remove the cooled sponge from the pan and, using a round cutter or a larger tip of a piping bag, cut regular holes into the surface (about 2 cm in diameter), into which you will fill the egg-yolk cream.
Egg-yolk cream In a saucepan, combine the milk, egg yolk, starch, both sugars and, stirring constantly, heat until thickened. Remove from the heat, stir in the white chocolate broken into pieces and the butter until a smooth cream forms. Fill the individual holes in the sponge with it.
Cream filling Whip the sweetened cream to stiff peaks and finally beat in the mascarpone. Spread the cream evenly over the entire surface of the dessert; it will cover the egg-yolk layer and fill the gaps.
Decoration and resting Mix the crushed pieces of trimmed sponge with the lemon zest and sprinkle this mixture over the top of the slices. Finally, lightly dust with powdered sugar. Refrigerate the dessert for at least 4 hours (ideally overnight) to allow the creams to set.
Cutting and serving Cut with a sharp knife into 12–16 portions. Serve chilled.

Time required and number of servings

Active preparation: 45 min
Baking: 30 min
Chilling: min. 4 h
Total time: approx. 5 h 15 min
Number of servings: 12 – 16 slices

Conclusion

Perforated sponge cake slices with two creams are an excellent example of how to transform classic ingredients into a refined dessert with a high “wow” effect. The combination of moist sponge, smooth egg-yolk cream, light whipped cream and refreshing lemon zest will delight every guest. Prepare this recipe in advance and enjoy the celebration without stress!